Combine 1 lb ground chicken, 3 minced cloves of garlic, 1 beaten egg, 3 tablespoon almond flour, 2 teaspoon Worcestershire sauce, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon chopped fresh oregano leaves, 1 tablespoon chopped fresh thyme leaves, and the zest of 1 lemon in a bowl. For initial seasoning, add 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper, and adjust to taste as desired.

Shape the mixture into evenly sized meatballs, about the size of a golf ball.

Heat cooking fat in a large skillet over medium-high heat. Carefully place the meatballs in the skillet and cook for 3 minutes on each side or until well cooked, without flipping them frequently to encourage even browning. Ensure that the internal temperature of the chicken has reached 165°F for safety before serving. Add more salt or pepper if desired.